This quick pizza dough, which is incredibly simple to make and requires only 1 hour to rest, means that homemade pizza on a weeknight is now a reality.
Quick Pizza Dough
- Quick Glance
- 10 M
- 1 H, 15 M
- Serves 4 | Makes enough dough for two (12-inch | 30-cm) pizzas
In the bowl of an electric mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let sit for 5 minutes.
Add the flour, oil, and salt and mix on low speed until the flour is incorporated, about 1 minute.
Increase the speed to medium and mix until the dough is smooth, 4 to 8 minutes. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour in a warm place.
Once the dough has finished rising, punch it down and divide it in half (each half will be about 14 oz [400 g]). Knead each piece on a lightly floured surface for 1 minute. Cover both dough balls with a clean cloth and allow to rest for 10 minutes.
Proceed as directed with your pizza recipe.
Recipe Testers' Reviews
I make a lot of pizza at home. A lot. The dough in this recipe is particularly good. The method is easy enough for a beginner and the finished product is decent enough to meet approval from seasoned bakers. I used a combination of 00 flour (324 grams) and white flour (228 grams) because that's what I had on hand and it was fine.
The resulting crust was airy and elastic. I did think that the 1 tbsp of sugar was too much but it didn't really affect the taste of the finished product.
This is a quick and easy recipe for when the urge for pizza strikes. The dough is the easiest one I have ever made, it only required 4 minutes of mixing on low (my stand mixer seems to be quite vigorous!) to come together. It rose perfectly within an hour.
While I NEVER object to a pizza night, I don’t always plan well enough ahead (ideally a day before). I have tried several methods of “hurry up” or same-day doughs, but always felt a little disappointed. This dough is definitely an exception, and turns out an absolutely delicious pizza that really does all come together in about 2 hours.
Because we are a small household, I only wanted to cook one pizza, so I saved the second ball of dough in an oiled 1-quart container in the fridge for the next day. My bonus pizza. That overnight rest let dough rise again, but I lightly degassed it when placing it in a larger bowl and covered with cling wrap to let it gently come to room temp about 2 hours before I planned to assemble the pizza. I found when it came time to shape the pizza that I needed even less flour, and could nearly hand shaped it, using a small pastry roller to ease the final stretching. I also increased the herbs a bit (double the oregano, and used a generous 2 t fresh thyme), while reducing the ricotta a bit. On the brushed edges I sprinkled just a pinch of Maldon sea salt—the flakes baked onto the crust like little gems.
If you are like me and are not totally confident transferring a pizza to the stone, assemble it on parchment with a bit of cornmeal and leave it on to bake! And if you want to make this even easier for a weeknight, you can start the dough the night before, and after your initial rise, just stash it in a container that gives it room to grow a bit in the fridge overnight.
When it came time to shape the dough, it was very easy to work, with minimal flour and I was able to stretch it nearly all the way by hand, without tearing, barely using the roller at all. For BOTH pizzas, I put them on parchment with a bit of cornmeal to assemble and bake, because I wanted to avoid oil seeping into my baking stone and burning. Also, I just am not very good at transferring a pizza off a peel and get very good results leaving the parchment in place, sometimes removing it the last few minutes. I like the texture and distinct burst of salt that the Maldon flakes give. The second pizza actually had a smaller weight but looked bigger because it rose more and got those lovely desirable bubbles.
While this is a great recipe for 2-hour pizza, if you made the pizza dough OR wanted just one, it is a fabulous bonus the 2nd day.
My stand mixer is a well-experienced (older) K5SS model, so I stayed close to the mixer to make sure the bowl didn’t jump off the arms. Stand mixers where the base is fixed or newer models probably don’t require a hand steadying the bowl with dough at medium to higher speeds, but this is a relatively light weight of dough and the dough hook throws things about somewhat unless there is enough weight in the recipe!